Falafel Recipe

Soak chickpeas

Place 2 cups dried chickpeas in a large bowl and cover with at least 6 cups cold water. Soak at room temperature for 12–24 hours until the chickpeas have doubled in size. Do not use canned chickpeas — soaked dried chickpeas give the proper texture.

Drain and rinse

Drain the soaked chickpeas and rinse well. Pat lightly with a towel to remove excess surface water; they should be damp but not wet.

Prepare herbs and aromatics

Roughly chop the onion and peel the garlic. Measure and loosely pack parsley, cilantro and optional dill.

Pulse ingredients

In a food processor, combine the drained chickpeas, chopped onion, garlic cloves, parsley, cilantro, dill (if using) and 1/2 cup shelled pistachios. Pulse in 8–12 short bursts (about 1 second each) until the mixture is finely ground and holds together when pressed. Do not over-process into a paste — you want a coarse but cohesive texture.

Season and bind

Transfer mixture to a bowl and stir in ground cumin, ground coriander, black pepper, 1 1/2 tsp salt, 1/2 tsp baking powder and 3 tbsp flour. Mix thoroughly. Refrigerate the mixture for 30–60 minutes; chilling firms it and helps the falafel hold shape.

Form falafel

Wet your hands slightly. Scoop about 2 tablespoons of the chilled mixture (or use a small cookie scoop) and form into compact balls or flattened disks about 1.5 inches across. If desired, press sesame seeds onto the outside. Place formed falafel on a tray and refrigerate while heating oil.

Heat 1 cup neutral oil in a heavy skillet or fryer over medium heat until it reaches 325–350°F (if you have a thermometer). If you don’t have a thermometer, heat until oil shimmers and a small piece of mixture sizzles gently and browns in about 60 seconds.

Fry falafel in batches, careful not to overcrowd the pan. Fry for 3–4 minutes per side, turning once, until deep golden brown and cooked through. Adjust heat as needed to keep a steady sizzle but avoid burning.

Use a slotted spoon to transfer cooked falafel to a paper towel–lined tray to drain. Keep warm in a low oven (200°F / 95°C) while finishing remaining batches.

In a small bowl whisk together 1/2 cup tahini, 2 tbsp lemon juice, 1 minced garlic clove, 1 tbsp olive oil and 1/2 tsp salt. The tahini will seize; gradually whisk in up to 1/4 cup cold water a few tablespoons at a time until you reach a pourable, creamy consistency.

Stir in 2 tbsp finely chopped pistachios and 1 tbsp chopped parsley. Taste and adjust salt or lemon.

Arrange falafel on a platter. Drizzle or dollop tahini-pistachio sauce over the falafel or serve on the side. Garnish with additional chopped pistachios and parsley. Serve with lemon wedges, pickles or a fresh salad and pita or rice if desired.

Leftovers: store cooled falafel in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 8–10 minutes to restore crispness.